Stir-Fried Scallops with Pasta
Submitted by jetta
Bay scallops and linguine in a light garlic white wine sauce with mushrooms, green onions, and shredded carrots. A low-calorie seafood pasta that feels indulgent without the guilt.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsSometimes the lightest dishes leave the biggest impression.
Tender bay scallops cook gently in a garlic-laced white wine sauce alongside sliced mushrooms, green onions, and shredded carrots, then get spooned over hot linguine with a squeeze of fresh lemon.
There’s no cream, no heavy butter. Just clean flavors that let the sweet, briny scallops take center stage.
It’s the kind of dinner you make when you want to feel like you’re eating well in every sense of the word.
Kitchen Tips
- Don’t overcook the bay scallops. They’re small and cook fast. Two minutes after adding them to the sauce is all they need. When they turn opaque, they’re done.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio. Sweet wines will throw off the balance of the sauce.
- Shred the carrots fine so they soften quickly during stir-frying and blend into the dish rather than standing out as raw crunch.
- Serve with lemon wedges on the side. A bright squeeze at the table lifts the whole plate.
Ingredients
Directions
Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm.
Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside.
In a large skillet, cook garlic in hot margarine or butter for 30 seconds.
Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or until carrot is crisp-tender.
Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet, cook and stir until the sauce is thickened and bubbly.
Cook and stir for 2 minutes more or until the scallops are opaque.
Serve with lemon wedges.
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